Bright, zesty, and packed with smoky-spiced chicken, this is the kind of weeknight dinner that feels like a treat without any of the fuss. The marinade — built on fresh lemon juice, lemon zest, smoked paprika, cumin, and garlic-infused olive oil — does serious flavor work in just 20 minutes, so the chicken comes out of the skillet juicy and deeply seasoned. Charred bell peppers and zucchini add sweetness and a little crunch, while cool butter lettuce cups and creamy avocado slices bring everything into balance. Lupin flour and lupin-based fillers have quietly crept into a surprising number of packaged wraps, tortillas, and seasoning blends, making store-bought fajita kits a minefield worth avoiding. Here, every single component is straightforward and easy to verify — whole vegetables, fresh citrus, and simple spices with no hidden legume derivatives to worry about. The lettuce wrap format keeps things light and naturally grain-free, so the bold flavors really get to shine. Finish each cup with a squeeze of fresh lemon and a scatter of cilantro, and dinner is genuinely done.
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In a large mixing bowl, whisk together 3 tbsp lemon juice, lemon zest, 2 tbsp garlic-infused olive oil, cumin, smoked paprika, oregano, cayenne, 1/2 tsp sea salt, and black pepper until combined. Add the chicken strips and toss to coat evenly. Let marinate at room temperature for 20 minutes.
Heat 1 tbsp garlic-infused olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the bell peppers and zucchini, season with 1/4 tsp sea salt, and cook, stirring occasionally, until the vegetables are tender and lightly charred at the edges, about 5–6 minutes. Transfer to a plate.
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